How many minutes should the tea eggs be cooked after cracking them? How long should the tea eggs be boiled after being cracked?

We all know that tea eggs are a relatively common type of egg food. They are boiled with fresh eggs and contain various spices and tea leaves. The boiled eggs taste very good and are very popular among people. Many people cook tea eggs at home. So how long does it take to crack a tea egg and boil it? Let’s take a closer look below!

How long to crack and cook tea eggs

Usually bring to a boil over high heat, then simmer over low heat for five minutes.

To cook tea eggs, you need to boil them twice. The first time is to boil the eggs; the second time is to crack the eggshells and continue to cook them. The tea eggs cooked in this way will be fragrant, even in color and very tasty.

It is not advisable to boil tea eggs for too long, as this will affect the taste of the eggs. Moreover, it is not advisable to soak them overnight, after all, they can easily breed various bacteria after they cool down.

How long does it usually take to cook tea eggs?

The longer you cook tea eggs, the deeper the flavor will be. It depends on personal preference. If you like the tea eggs to have a subtle taste, only a part of the eggs are immersed, but still retain a little fragrance of the eggs, and you can eat them as a snack with your mouth open, you can only cook them for half an hour and simmer for half an hour. I like the tea eggs to completely and deeply penetrate into the eggs themselves, turning the eggs into a long-flavored and thick meal, which can be cooked for an hour and simmered for an hour.

How to make tea eggs

Ingredients:

16 eggs, 3 star anise, 5 bay leaves, 1 handful of pepper, 1 bag of tea leaves, 3 spoons of salt, 5 spoons of sugar, 5 spoons of cooking wine, 4 slices of ginger, 8 spoons of light soy sauce, 8 spoons of oyster sauce

Steps:

1. Wash the eggs you bought in water (just buy the most common eggs, there are no requirements), and then start preparing star anise, bay leaves, Sichuan peppercorns, etc.

2. Then we prepare a clean pot, then pour 1 basin of water (about 7L), add the above spices, add 8 spoons of oyster sauce, and pour in 8 spoons of light soy sauce. Add sliced ​​ginger. Add 5 spoons of cooking wine. Add 3 spoons of salt and 5 spoons of sugar. Take a spoon and gently hit the egg (choose the end with the larger head to hit). When you hear a cracking sound, put it into the pot. Don't use too much force, otherwise the eggs will crack too much and the egg liquid will escape when cooked.

3. After all the eggs are processed, put them into the pot. Finally, pour in a bag of tea leaves (you can choose any tea leaves at will), then slowly cook the eggs over medium-low heat. After boiling for 10 minutes, turn off the heat. Don’t open the lid of the pot in a hurry after cooking. Leave it aside for an afternoon (the purpose is to allow the flavor to penetrate deeper into the eggs), and then you can eat it!

Tips for making tea eggs

1. Use small local eggs to make tea eggs, which taste better than large foreign eggs.

2. It is best to use black tea in the tea industry. Because tea eggs made from black tea have a better color, and the finished tea eggs taste better than those made from green tea.

3. When cooking tea eggs, you must cook them slowly and slowly. Over time, the flavors of tea leaves and various spices will slowly penetrate into the eggs.

4. Tea eggs are generally cooked with powdered tea leaves. It is best to use dark tea leaves such as black tea, Pu'er, Dahongpao, etc. Green tea such as Longjing is not recommended. If you want the egg brine to be salty, you can add more salt or light soy sauce. Dark soy sauce is mainly for coloring. If you want the tea eggs to be more flavorful, crack the eggs before cooking, or put them in the refrigerator to refrigerate overnight before heating them.